Watermelon Salads with Tequila-Lime Dressing

• 2 individual-size seedless watermelons (about 6 pounds total)
• 1 small red onion, thinly sliced
• 1/4 cup loosely packed chopped fresh mint (about 12 large mint leaves), plus a few whole sprigs for garnish
• 2/3 cup feta cheese (about 3 ounces), crumbled
• 6 tablespoons freshly squeezed lime juice (about 3 medium limes)
• 2 tablespoons tequila
• 1/4 cup honey
• 1/2 teaspoon kosher salt
• 2 tablespoons chopped fresh mint (about 6 large mint leaves)
• 2 tablespoons red wine vinegar

1. TO MAKE THE SALAD: Set each watermelon on its side (not the stem end) on a flat surface.
2. Slice off just enough of the tops, cutting only into the rind, to make a stable surface.
3. Flip the melons to rest on their cut sides.
4. With a long, sharp knife, horizontally slice off about the top one-quarter of each melon and discard.
5. To form the bowls, using a large metal spoon, carefully scoop out the flesh in as large pieces as possible.
6. Cut the flesh into 1 to 1 1/2-inch chunksyoull have about 10 cupsand put them in a large bowl.
7. (To create a smooth, party-perfect watermelon serving bowl, youll lose some of the flesh when you scrape out the fruit closest to the rind.
8. Hey, watermelon is good for you, so snack on the bits that arent pretty enough to go in the salad.)
9. Cover the watermelon bowls with plastic wrap and refrigerate until ready to serve.
10. Reserve some of the red onion slices for garnish, and add the remaining slices to the watermelon chunks along with the chopped mint leaves.
11. Cover the watermelon-onion mixture and refrigerate until ready to serve.
12. TO MAKE THE DRESSING: Whisk together the lime juice, tequila, honey, salt, mint, and vinegar.
13. Refrigerate the dressing in a covered bowl or glass jar until ready to serve.
14. TO SERVE: Add the dressing and the 2/3 cup feta cheese to the watermelon mixture and gently mix until both are evenly distributed.
15. Mound half of the salad into each of the watermelon bowls.
16. Garnish with mint sprigs and a few onion rings.
17. The salad componentsmelon bowls and chunks and dressingcan be made ahead, but not assembled, up to 1 day in advance and refrigerated until needed.
18. Feta cheese, a pungent, brined cheese that originated in Greece, has become so popular that feta-style cheeses are produced in many countries.
19. I like the traditional Greek style, often made from a blend of milk from sheep and goats.
20. Experiment with several types to find a feta to your liking.
21. To take the bite out of raw onions, presoak slices in ice water for 30 minutes.
22. Drain and pat dry before using.

watermelons, red onion, fresh mint, feta cheese, freshly squeezed lime juice, tequila, honey, kosher salt, fresh mint, red wine vinegar

Taken from www.epicurious.com/recipes/food/views/watermelon-salads-with-tequila-lime-dressing-382590 (may not work)